Kontosouvli — Chunky Rotisserie Pork
Kontosouvli is a beloved Greek celebration dish that evokes the festive spirit of outdoor feasts and family gatherings. Imagine large, juicy chunks of pork shoulder threaded onto a thick skewer, rubbed generously with garlic, oregano and lemon, and slow-roasted until the outside is crisp and caramelized. This slow-cooked rotisserie pork is fragrant, savory and richly satisfying – a hearty main…
Hálva – Greek Semolina and Tahini Sweet
Halva is a beloved Greek dessert known for its warm, nutty aroma and crumbly texture. Often enjoyed on clean-the-palate days and festive occasions, it combines toasted wheat semolina with a fragrant sugar syrup spiced by cinnamon and clove. In Greece, halva is closely linked to Orthodox Lent, when this dairy-free sweet provides comfort and tradition.
Goúna (Sun-Dried Aegean Mackerel)
In the secluded coves of the Aegean, Greek fishermen have long relied on the sun and salt to preserve their catch. The result is Goúna, a Cycladic specialty that transforms Atlantic mackerel into a smoky, umami-rich delicacy. At dawn, the fish are split, cleaned, and salted. They are then arranged on racks under the clear summer sky, often draped with…
Sardeles sta Karvouna: Greek Grilled Sardines
Sardeles sta Karvouna (Greek grilled sardines) are the epitome of seaside dining in Greece. Simple yet unforgettable, these small fish are dressed in salt and olive oil, then charred on high heat until the skin is crisp and smoky. A squeeze of fresh lemon and a dusting of dried oregano transform them from humble pantry ingredients into a bright, zesty…
Patsas (Greek Tripe Soup) – Late-Night Hangover Cure
Patsas is Greece’s infamous late-night restorative soup, renowned for its ability to cure hangovers and keep night owls going. At the core of this hearty stew are pork trotters (pigs’ feet), often simmered with pork belly or hock and sometimes beef tripe. These ingredients are cooked for hours until the broth turns rich and gelatinous. The cooking process may produce…
Trahanas Soup: Tangy Greek Fermented Grain & Yogurt Soup
In this warming Trahanas soup, fermented wheat pellets (trahana) are simmered into a creamy, tangy broth. First, optional pork sausage is browned and removed. Then onions and garlic are sautéed in olive oil along with a spoonful of tomato paste and dried oregano. The dry trahanas grains are stirred in with stock, and the soup simmers for about 15–20 minutes,…
Magiritsa: Greek Easter Offal Soup
Magiritsa arrives at the festive table as the celebratory finale to the Greek Orthodox Lenten fast. This Easter-time soup is made from tender lamb offal and fresh spring greens, brightened with a luscious avgolemono (egg-lemon) sauce. It is the traditional dish served after midnight Mass on Holy Saturday, symbolizing the end of the forty-day Lent period. Fragrant dill and parsley…
Kokoretsi – Traditional Greek Lamb Offal Roast
Kokorétsi is a festive Greek specialty most famously served at Easter, cherished by devoted carnivores for its intense flavor. This rich roast is made by wrapping seasoned lamb offal – including liver, heart, spleen, kidneys, and sweetbreads – in caul fat (lamb mesentery fat) or cleaned intestines.
Kokkinistó: Greek Red Wine-Tomato Stew
Kokkinistó (from the Greek word “red”) refers to meat stews cooked in a tomato-and-wine sauce. It’s classic Greek comfort food, often made on weeknights for a hearty meal. In this dish, chunks of meat – such as beef, lamb, or even chicken – are first browned and then gently simmered in a savory red sauce made of tomatoes, garlic, onion,…
Giouvétsi: Greek Baked Orzo and Meat Casserole
Giouvétsi (also Youvetsi) is a beloved Greek casserole that pairs tender braised meat with orzo pasta in a fragrant tomato sauce. To make it, beef (or lamb) cubes are first browned and slowly simmered in a stew of tomatoes, red wine, onions, and garlic.
